I have a few of those. A batch of 4.4L of milk fits in that model, but you'll have to pile the curds in a cone shape really high on top, and try to squeeze everything in. Tomme molds are easier to work with when trying to cram everything in, but gouda moulds have a real nice finish.

Every time I see a 500g gouda shaped cheese wheel, I see myself slipping a cracker underneath and eating the thing in one bite. lol

Flound, your post reminds me that the company I retired from actually makes the Kadova molds brand. I worked with Sonoco Products 38 yrs. but didn't know the relationship until I retired . One of our PC "cheese board" members (my ex-manager) is from Madison Wisconsin and he alerted me of that fact. I've talked to the Sonoco Plastics product manager here in Hartsville, SC and he offered to send some samples once he heard we started our little business. Let me know what size Kadova you need and I'll see if I can get one for you so you can upgrade from the "mini-gouda" size.

By the way, based on your picture of the mold and follower it looks more like small diameter tomme-style mold with rounded corners on the bottom. If I'm not mistaken (which can always be the case ) Kadova's have a smaller draft angle and rounded follower to give more of a "Gouda" shape.

That's great news, John! Right now, Kadova moulds are only available from Glengarry I believe. I bought a 1.5-2KG Gouda mould from them last week. If you do get to sell them, you'd be one of the few south of the border that would sell to home cheesemakers.

Flound, your post reminds me that the company I retired from actually makes the Kadova molds brand. I worked with Sonoco Products 38 yrs. but didn't know the relationship until I retired . One of our PC "cheese board" members (my ex-manager) is from Madison Wisconsin and he alerted me of that fact. I've talked to the Sonoco Plastics product manager here in Hartsville, SC and he offered to send some samples once he heard we started our little business. Let me know what size Kadova you need and I'll see if I can get one for you so you can upgrade from the "mini-gouda" size.

By the way, based on your picture of the mold and follower it looks more like small diameter tomme-style mold with rounded corners on the bottom. If I'm not mistaken (which can always be the case ) Kadova's have a smaller draft angle and rounded follower to give more of a "Gouda" shape.

Thanks, John.

I'm looking for a 1kg or a 1.5kg mold, preferably the latter for a 12L make. But a 1kg mold would work in tandem with the behemoth I've already got.

My picture doesn't do the mold justice. It has a noticeablely rounded bottom and the follower is curved, too. I'm just not that gifted a photographer.

I have a few of those. A batch of 4.4L of milk fits in that model, but you'll have to pile the curds in a cone shape really high on top, and try to squeeze everything in. Tomme molds are easier to work with when trying to cram everything in, but gouda moulds have a real nice finish.

Every time I see a 500g gouda shaped cheese wheel, I see myself slipping a cracker underneath and eating the thing in one bite. lol

Okay, I must be doing something different. I ended up with way too much curd for this mold with a 4L make.

Stuffed in and piled high in a cone that I couldn't press and I still had about a third of the curd left over. Quick transfer to a petit Tomme fixed that and even then it was a tight fit at first.

I think an 8-10 litre make would be good for 3 of these molds. Which means I need two more. ;-)

I went back through my correspondence and was reminded that there is a domestic distributor for Kadova molds: Iverson Inc. in Milwaukee. I've got a call in to them to discuss using them as a potential vendor. In the meantime there are some good data sheets on the Kadova's in this link and may be of help / interest for sizing makes to the molds or vice versa.

Hi everybody first time post for me. I bought one of those #4 gouda moulds but never used it as I wasn't sure how much milk to use, so after reading here decided to experiment with 3 litres of p/h Meadowfresh blue top milk - 3.3% fat. Used Jean Mansfields recipe from her book "How to make cheese" ended up with 372g out of the brine now down to 360g after 3 days. I'll use the full 4 litres next time, it was a bit of squeeze getting all the curds in but it's not impossible and even with 4 litres shouldn't be a problem, just trying to figure how long to leave it before waxing (vacuum seal?), obviously with something so small can't leave it too long, probably end of the week.